Prosciutto Mushroom Pizza

One thing I enjoy doing is making a large batch of pizza dough and then freezing the dough balls individually. When I want to make pizza, I can just remove one from the freezer to the fridge the night before, and then get a fresh, piping hot pie in under an hour. This is one of my favorite combos with mushrooms, prosciutto, and bell peppers.

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Prosciutto Mushroom Pizza
One thing I enjoy doing is making a large batch of pizza dough and then freezing the dough balls individually. When I want to make pizza, I can just remove one from the freezer to the fridge the night before, and then get a fresh, piping hot pie in under an hour. This is one of my favorite combos with mushrooms, prosciutto, and bell peppers.
Course breads
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course breads
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Place your pizza stone in the center of your oven.
  2. Preheat to its hottest setting for 45 minutes.
  3. With about 1 teaspoon olive oil, saute the sliced mushrooms and a pinch of salt over medium heat for 5-10 minutes, until well browned. Reserve.
  4. Sprinkle semolina on your baking sheet.
  5. Place the dough on top of the semolina and roll out into a circular shape.
  6. Brush the outer edges with olive oil and chopped garlic.
  7. Spread chopped tomatoes from the center out to the edge of the oiled crust.
  8. Evenly place your toppings (mushrooms, mozzarella, bell pepper, etc.) on the dough.
  9. Sprinkle with salt, Italian seasoning, and pepper flakes, to taste. Add Parmesan cheese, if desired.
  10. Transfer the pizza onto your stone by sliding it off the baking sheet.
  11. Bake for 10+ minutes, or until the crust is nicely browned and the cheese is bubbly.
  12. Remove with tongs and let rest for five minutes.
Recipe Notes

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